Welcome to my latest blender recipe. This is for my quick blend Thai coconut curry chicken soup recipe. If you want a creamy chicken soup with some lovely Thai flavours then this is the recipe for you. Spicy but not too spicy it is perfect for warming you up during the winter months.
When I was growing up soup was rather horrible. There was no such thing (or I hadn’t been introduced to it) as delicious soups like this Thai coconut curry variety. It was country vegetable soup out of a can, chicken soup out of a can, tomato soup out of a can and I could go on.
I am sure you can see a theme developing here! It was the thing that growing up in the 90s that the kids were fed as soon as they came home from school and it would normally involve soup. There was no delicious bread to go with it, just maybe some salad on the side and that’s the best you got.
So no wonder my generation has developed a hatred for soup and anything to do with soup. They just don’t want to know and are still having nightmares from their childhood.
But for the rest of my fellow 30 something’s, soup can taste amazing. It can be creamy; it can have chicken in it, turkey, prawns or even beef.
In this recipe it is dedicated to any of you that think you don’t like soup and have yet to try a decent one. This is delicious and it is perfect for these cold winter months and so perfect with some homemade bread.
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In a large pan sauté your chicken with the red curry paste, garlic, ginger using a little olive oil.
Add the vegetables, the seasoning along with 250ml vegetable stock and the coconut milk. Stir well and then turn down to low and allow simmering for 15 minutes.
Remove from the heat, place in the blender and blend until smooth.
You can also skip cooking the soup in the pan and instead opt for a soup maker. Then cook it on the 25 minute cook and blend function.
I also love the fact that this recipe can be frugal because you can cook it with just 1 chicken breast to feed four of you soup and still have a great flavour.
I grate my carrot rather than slicing it because chunks of carrot can take ages to cook and this speeds up the cooking process.
To make my vegetable stock I mix 1 OXO vegetable cube with 250ml of boiling water.